This is the second of the two pizza's Vrghr made that night. This pizza features more routine store-bought thin crust by "Boboli". Additionally, this one includes a very yummy lobster-cream sauce replacing a more traditional red pizza sauce. The first pizza was a cracker-crunchy crust made with a flour tortilla and had no sauce, just a bit of butter to crisp up the tortilla, and a flavorful pepper and salt backing.

The rest of the ingredients on this version are virtually identical to the other; there are just more of them this time because the crust is considerably larger than the 10 inch tortilla wuffy used for the first.

This one, like the other, is still a bit of a "work in progress". It too was a bit too "juicy", but the flavor was FANTASTIC! And the sauce! Oh My! Wuff kept the leftovers and thinned it a wee bit, with some minor additions, and it made the most delicious Lobster Bisque! YUM!!! Vrghr will post up his "alterations" for that sauce-to-soup conversion later. But what ever you do, SAVE THE SAUCE! *grins*

Note: The same blend of fresh spinach, chopped shallot, and bacon, all sautéed together is also used on this pizza.

Ingredients:
1 normal size (~14 ") Boboli Thin Crust pizza crust (or use your own or any brand)
6-8 each ¼” thick slices fresh Mozzarella Cheese
~ 20 Garlic Herb Shrimp (Schwans)
2 6oz Spiny Lobster Tail (cooked, meat removed) + the shells from a third
2 Plum Tomato, diced
~1/2 C mixed Italian Style Shredded Cheese
~ 2 Tbs sliced Black Olives
A Sprinkle of fresh Thyme

Spinach – Bacon – Shallot mix
1 Slice Thick Bacon, chopped
2 Shallots
1 bag (5 oz) Baby Spinach
Dash Salt & Pepper

For The Sauce
~1 1/2 C "Lobster Stock"
1 C heavy cream
3 tsp Better Than Bullion Lobster Base + ~ 1/2 C water
1 tsp Prepared Horseradish
½ tsp Oregano
½ tsp Thyme

3 tsp Arrow Root
2-3 Tbs cold Water

Directions:
Make the Lobster Stock
If using uncooked lobster tails, boil them in about 3 Cups salted, seasoned water (1 tsp salt, 1 tsp Old Bay seasoning, 1 tsp granulated garlic) for about 8-10 minutes. The shells will turn bright red and the meat will be tender when poked with a fork.

Remove the lobster meat from the shells and slice into 1 inch chunks.

Put the empty lobster tail shells into just enough water to cover. If you just boiled the tails, use that! Boil the shells in the seasoned water for about 15-20 minutes more to extract as much lobster flavor from the shells as possible.

Make the Lobster-Cream Sauce
Remove the lobster shells from the cook pot. Add the Better Than Bullion Lobster Base + ~ 1/2 C water, Prepared Horseradish, Oregano and Thyme.
Boil until the stock is reduced in volume by about 1/3.
Add the cream, and return to a boil. Continue boiling until the sauce is reduced by about another 1/3.
Mix the arrowroot into the cold water to create a slurry. Gradually add the arrowroot slurry to the cream sauce. Whisk to combine, and simmer for a minute or two for the sauce to thicken.
Reduce heat to warm.

Make the Spinach - Bacon - Shallot topping
In a medium sauce pan, fry the bacon until it is just starting to crisp.
Pour off all but about 1 Tbs of bacon fat.
Add the chopped shallots, sprinkle with salt and pepper, and sauté until translucent and fragrant.
Add the baby spinach in handfuls, mixing with the hot bacon and shallots until it wilts down enough to add another handful. Continue until all spinach is added.
Remove from heat and reserve for topping pizza.

Sprinkle a bit of corn meal on a sheet pan (this isn't absolutely necessary with a pre-made crust, but it's a good habit to get into with pizza crust in general - makes lifting it out later easier!).

Lay the pizza crust on top of the corn meal.
Cover the crust with a light layer of the lobster cream sauce.

Lay the thin slices of fresh Mozzarella on the tortilla.
Add some of the spinach -bacon - shallot topping.
Add the shrimp and lobster meat, distributing evenly
Sprinkle on a bit of diced Roma (plum) tomatoes and sliced black olives.
Sprinkle a light layer of mixed shredded cheese on top.

Bake at 450 degrees for ~10 minutes, until crust is crispy and cheese melting.

Garnish with a sprinkle of fresh Thyme

Slice into wedges and devour!